CN110250478A - A kind of processing preparation process of smoked bean curd - Google Patents
A kind of processing preparation process of smoked bean curd Download PDFInfo
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- CN110250478A CN110250478A CN201910435690.6A CN201910435690A CN110250478A CN 110250478 A CN110250478 A CN 110250478A CN 201910435690 A CN201910435690 A CN 201910435690A CN 110250478 A CN110250478 A CN 110250478A
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- parts
- bean curd
- smoked bean
- preparation process
- essential oil
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 34
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 239000000341 volatile oil Substances 0.000 claims abstract description 22
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 12
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 235000008434 ginseng Nutrition 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 9
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 15
- 244000302909 Piper aduncum Species 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004064 recycling Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 238000009288 screen filtration Methods 0.000 claims description 2
- 240000004371 Panax ginseng Species 0.000 claims 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229910052736 halogen Inorganic materials 0.000 abstract description 2
- 150000002367 halogens Chemical class 0.000 abstract description 2
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 cloves Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of processing preparation processes of smoked bean curd, a kind of processing preparation process of smoked bean curd, the smoked bean curd processing soup stock adds cooking wine through silkie soup, rock sugar, salt, the root of Dahurain angelica, fennel, Zanthoxylum essential oil, chilli, rice wine, ginseng, it is octagonal, galanga, tsaoko, fragrant seed, hawthorn, it is boiled after cloves, the present invention uses Zanthoxylum essential oil, the collocation of the fragrance such as chilli and fennel, smoked bean curd product can be assigned with spicy hot taste, using cloves, galanga, the halogen such as tsaoko material and illiciumverum, the fragrance such as fennel are reasonably combined, the fragrance of spiced and stewed food can be improved, it is able to maintain the true qualities of spiced and stewed food again, with color, it is fragrant, the various peculiar flavour of taste and local characteristic.
Description
Technical field
The present invention relates to food technology field, the processing preparation process of specially a kind of smoked bean curd.
Background technique
While existing people pursue health, functional traditional Chinese medicine ingredients, this kind of spiced and stewed food can be added in seasoning
Flavouring material formula is difficult to cover wherein medicinal material taste outstanding, and then influence to eat, therefore need if the collocation of seasoning is unreasonable
Design a kind of processing preparation process of smoked bean curd.
Summary of the invention
The purpose of the present invention is to provide a kind of processing preparation processes of smoked bean curd, to solve to propose in above-mentioned background technique
The problem of.
In order to solve the above technical problems, the invention provides the following technical scheme: a kind of processing preparation process of smoked bean curd, institute
It states smoked bean curd processing soup stock and adds cooking wine, rock sugar, salt, the root of Dahurain angelica, fennel, Zanthoxylum essential oil, chilli, rice wine, ginseng, eight through silkie soup
It is boiled after angle, galanga, tsaoko, fragrant seed, hawthorn, cloves, the parts by weight of the component are as follows: silkie soup 450~500
Part, 30~35 parts of cooking wine, 40~50 parts of rock sugar, 10~30 parts of salt, 40~45 parts of the root of Dahurain angelica, 15~30 parts of fennel, Zanthoxylum essential oil 10~
15 parts, 5~10 parts of chilli, 7~13 parts of rice wine, 5~10 parts of ginseng, 4~5 parts octagonal, 3~4 parts of galanga, fragrant 3~4 parts of seed,
1~3 part of tsaoko, 1~3 part of hawthorn, 1~3 part of cloves.
Preferably, comprising the following steps: (1) boil silkie soup respectively and prepare Zanthoxylum essential oil, add in proportion into silkie soup
Add ginseng；(2) it after in proportion mixing the root of Dahurain angelica, fennel, chilli, illiciumverum, galanga, fragrant seed, tsaoko, hawthorn and cloves, is drying
It is cooled to room temperature after drying 0.5~1h with 50~70 DEG C of temperature in dry case, is then placed in filter bag and drying fragrance is made；
(3) appropriate silkie soup is taken, keeping the temperature of silkie soup is 70~90 DEG C, step (3) drying fragrance obtained is added thereto,
Then it is proportionally added into cooking wine and rice wine, maintains the temperature at 90 DEG C, boils 3h；(4) rock sugar, salt and flower are sequentially added in proportion
Green pepper oil, maintains the temperature at 90~100 DEG C, boils 0.5~1h, obtains the processing soup stock.
Preferably, in the step (1), the Zanthoxylum essential oil is to prepare raw material with Hanyuan wild pepper seed, and Hanyuan wild pepper seed is dried
After dry frying, it is ground into zanthoxylum powder, zanthoxylum powder is impregnated using anhydrous ether, obtains filtrate after filtering, to filtrate using heat reflux
After processing recycling ether, Zanthoxylum essential oil is obtained.
Preferably, the Hanyuan wild pepper seed is put into 10~30min of frying pan frying in drying box after dry 3~4h.
Preferably, it after the Hanyuan wild pepper seed drying frying, is ground with stone or stone mortar is smashed to powdered, use 50
Zanthoxylum powder is obtained after the screen filtration of~70 mesh.
Preferably, in the soaking process, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~3.5g/ml.
Preferably, the soaking time is 30~40h.
Preferably, the hot reflow treatment include: by filtrate be added reflux vessel in, 60~70 DEG C at a temperature of
Filtrate is heated, after heating 3~4h, ether is recycled, obtains Zanthoxylum essential oil.
Compared with prior art, the beneficial effects of the present invention are:
For the present invention using the collocation of the fragrance such as Zanthoxylum essential oil, chilli and fennel, can assign smoked bean curd product has spicy hot taste,
It is reasonably combined using the fragrance such as the halogen such as cloves, galanga, tsaoko material and illiciumverum, fennel, the fragrance of spiced and stewed food, and energy can be improved
The true qualities for keeping spiced and stewed food, with the peculiar flavour and local characteristic that color is various.
Specific embodiment
In order to solve the existing problems, the embodiment of the invention provides a kind of processing preparation processes of smoked bean curd.It below will knot
The statement in the embodiment of the present invention is closed, technical scheme in the embodiment of the invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
Embodiment 1
A kind of processing preparation process of smoked bean curd, smoked bean curd process soup stock and add cooking wine, rock sugar, salt, the root of Dahurain angelica, fennel through silkie soup
It is boiled after perfume, Zanthoxylum essential oil, chilli, rice wine, ginseng, illiciumverum, galanga, tsaoko, fragrant seed, hawthorn, cloves, the weight of component
It is as follows to measure number: 450~500 parts of silkie soup, 30~35 parts of cooking wine, 40~50 parts of rock sugar, 10~30 parts of salt, the root of Dahurain angelica 40~45
Part, 15~30 parts of fennel, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 7~13 parts of rice wine, 5~10 parts of ginseng, illiciumverum 4~
5 parts, 3~4 parts of galanga, fragrant 3~4 parts of seed, 1~3 part of tsaoko, 1~3 part of hawthorn, 1~3 part of cloves.
The following steps are included: (1) boils silkie soup respectively and prepares Zanthoxylum essential oil, ginseng is added into silkie soup in proportion；
(2) after in proportion mixing the root of Dahurain angelica, fennel, chilli, illiciumverum, galanga, fragrant seed, tsaoko, hawthorn and cloves, in drying box
It is cooled to room temperature after drying 0.5~1h with 50~70 DEG C of temperature, is then placed in filter bag and drying fragrance is made；(3) it takes suitable
Measure silkie soup, keeping the temperature of silkie soup is 70~90 DEG C, be added that step (3) are obtained to dry fragrance thereto, then by than
Cooking wine and rice wine is added in example, maintains the temperature at 90 DEG C, boils 3h；(4) rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion, are kept
Temperature boils 0.5~1h, obtains processing soup stock at 90~100 DEG C.
In step (1), Zanthoxylum essential oil is to prepare raw material with Hanyuan wild pepper seed, after Hanyuan wild pepper seed is dried frying, is ground into
Zanthoxylum powder impregnates zanthoxylum powder using anhydrous ether, obtains filtrate after filtering, after recycling ether using hot reflow treatment to filtrate,
Obtain Zanthoxylum essential oil.
Hanyuan wild pepper seed after dry 3~4h, is put into 10~30min of frying pan frying in drying box.
After the wild pepper seed drying frying of Hanyuan, is ground with stone or stone mortar is smashed to powdered, use the sieve mistake of 50~70 mesh
Zanthoxylum powder is obtained after filter.
In soaking process, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~3.5g/ml.
Soaking time is 30~40h.
Hot reflow treatment include: by filtrate be added reflux vessel in, 60~70 DEG C at a temperature of filtrate is added
Heat after heating 3~4h, recycles ether, obtains Zanthoxylum essential oil.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of processing preparation process of smoked bean curd, it is characterised in that: the smoked bean curd processing soup stock adds cooking wine, ice through silkie soup
Boiled after sugar, salt, the root of Dahurain angelica, fennel, Zanthoxylum essential oil, chilli, rice wine, ginseng, illiciumverum, galanga, tsaoko, fragrant seed, hawthorn, cloves and
At the parts by weight of the component are as follows: 450~500 parts of silkie soup, 30~35 parts of cooking wine, 40~50 parts of rock sugar, salt 10~30
Part, 40~45 parts of the root of Dahurain angelica, 15~30 parts of fennel, 10~15 parts of Zanthoxylum essential oil, 5~10 parts of chilli, 7~13 parts of rice wine, ginseng 5~
10 parts, 4~5 parts octagonal, 3~4 parts of galanga, fragrant 3~4 parts of seed, 1~3 part of tsaoko, 1~3 part of hawthorn, 1~3 part of cloves.
2. the production method of the processing preparation process of smoked bean curd according to claim 1 a kind of, it is characterised in that: including following
Step: (1) it respectively boils silkie soup and prepares Zanthoxylum essential oil, add ginseng into silkie soup in proportion；(2) in proportion by the root of Dahurain angelica,
After fennel, chilli, illiciumverum, galanga, fragrant seed, tsaoko, hawthorn and cloves mixing, dried in drying box with 50~70 DEG C of temperature
It is cooled to room temperature after dry 0.5~1h, is then placed in filter bag and drying fragrance is made；(3) appropriate silkie soup is taken, silkie soup is kept
Temperature be 70~90 DEG C, be added that step (3) are obtained to dry fragrance thereto, be then proportionally added into cooking wine and rice wine, protect
Temperature is held at 90 DEG C, boils 3h；(4) rock sugar, salt and Zanthoxylum essential oil are sequentially added in proportion, maintain the temperature at 90~100 DEG C, tanning
0.5~1h obtains the processing soup stock.
3. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: the step
Suddenly in (1), the Zanthoxylum essential oil is to prepare raw material with Hanyuan wild pepper seed, after Hanyuan wild pepper seed is dried frying, is ground into zanthoxylum powder,
Zanthoxylum powder is impregnated using anhydrous ether, obtains filtrate after filtering, after recycling ether using hot reflow treatment to filtrate, obtains Chinese prickly ash
Oil.
4. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: described
Hanyuan wild pepper seed after dry 3~4h, is put into 10~30min of frying pan frying in drying box.
5. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: described
After the wild pepper seed drying frying of Hanyuan, is ground with stone or stone mortar is smashed to powdered, obtained after the screen filtration using 50~70 mesh
Zanthoxylum powder.
6. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: described
Soaking process in, the solid-to-liquid ratio of anhydrous ether and zanthoxylum powder is 1.5~3.5g/ml.
7. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: described
Soaking time is 30~40h.
8. a kind of processing preparation process and preparation method thereof of smoked bean curd according to claim 3, it is characterised in that: described
Hot reflow treatment include: by filtrate be added reflux vessel in, 60~70 DEG C at a temperature of filtrate is heated, heating 3~
After 4h, ether is recycled, Zanthoxylum essential oil is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910435690.6A CN110250478A (en) | 2019-05-23 | 2019-05-23 | A kind of processing preparation process of smoked bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910435690.6A CN110250478A (en) | 2019-05-23 | 2019-05-23 | A kind of processing preparation process of smoked bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110250478A true CN110250478A (en) | 2019-09-20 |
Family
ID=67915298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910435690.6A Pending CN110250478A (en) | 2019-05-23 | 2019-05-23 | A kind of processing preparation process of smoked bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110250478A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN108244576A (en) * | 2017-12-27 | 2018-07-06 | 成都锦汇科技有限公司 | A kind of method for making river formula flavor spiced and stewed food processing soup stock |
| CN108523069A (en) * | 2017-12-27 | 2018-09-14 | 成都锦汇科技有限公司 | A kind of river formula meat pot-stewed fowl processing soup stock and preparation method thereof |
-
2019
- 2019-05-23 CN CN201910435690.6A patent/CN110250478A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN108244576A (en) * | 2017-12-27 | 2018-07-06 | 成都锦汇科技有限公司 | A kind of method for making river formula flavor spiced and stewed food processing soup stock |
| CN108523069A (en) * | 2017-12-27 | 2018-09-14 | 成都锦汇科技有限公司 | A kind of river formula meat pot-stewed fowl processing soup stock and preparation method thereof |
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